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Module 4.1 Drying - general aspects/Allgemeine Aspekte der Lebensmitteltrocknung/Aspetti generali della disidratazione

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Moscetti, Roberto; Raponi, Flavio; Ferri, Serena and Massantini, Riccardo (2018) Module 4.1 Drying - general aspects/Allgemeine Aspekte der Lebensmitteltrocknung/Aspetti generali della disidratazione. .

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[img] PDF - Italian/Italiano
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Summary

Market globalization ensures constant availability of many foods regardless of their production date. Innovation in both products and processes across the entire agri-food chain yield foods with improved shelf-life, organoleptic quality, nutritional value, safety and healthfulness.


EPrint Type:Teaching resource
What problem does the tool address?:Product and process quality of food processing/Produkt- und Prozessqualität der Lebensmitteltrocknung
What solution does the tool offer?:Verbesserung des technischen Wissens, das zur Optimierung von Prozessen und Technologien für biologische Rohstoffe ausökologischer Produktion erforderlich ist, und der Faktoren, die berücksichtigt werden müssen.
Country:Italy
Type of Practice Tool:Online courses
Theme:Nutrient management
Keywords:SusOrganic, Core Organic Plus
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus
European Union > CORE Organic Plus > SusOrganic
Italy > Univ. Tuscia
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:35089
Deposited On:24 Apr 2019 19:31
Last Modified:08 Aug 2019 10:40
Document Language:English
Status:Unpublished

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